Prep Time
20 min
Cook Time
30 min
Yields
4 - 6 servings
This soup is a wonderful way to use up leftover vegetables at the end of the week.
Courtesy of Marie Asselin, foodnouveau.com, Quebec City
ADVERTISEMENT
ingredients
2
Tbsp (30 mL) extra-virgin olive oil
1
medium yellow onion, chopped
1
clove garlic, diced
1
Tbsp (15 mL) fresh ginger, finely grated
1
tsp (5 mL) Madras curry powder
½
head cauliflower, in florets
1
lb(s) (454 g) carrots, peeled and chopped
1
medium sweet potato (about 12 oz/340 g), peeled and chopped
4
cups (1 L) vegetable or chicken broth
½
tsp (2 mL) sea or kosher salt
Plain Greek Yogurt or sour cream (optional)
Fresh cilantro, chopped (optional)
ADVERTISEMENT
directions
Step 1
In a large pot, heat olive oil over medium-low heat. Add onions; sauté until softened and translucent, 3 to 4 minutes.
Step 2
Add garlic, and cook 1 minute more. Add grated ginger and curry powder and cook 1 minute more, until fragrant.
Step 3
Add cauliflower florets, carrots and sweet potato to pot, stirring to coat vegetables with spice mixture.
Step 4
Stir in broth and salt. Partially cover pot, reduce heat and simmer for 20 minutes or until vegetables are tender.
Step 5
Purée the soup in batches in a blender, then taste and adjust seasoning if necessary. If desired, serve topped with Greek yogurt and cilantro.